These pickled carrots are fresh and tasty, with the perfect bit of crunch. Serve them as a salad, or as part of a snack tray. In the spring, try to find tiny new carrots to pickle for a lovely presentation. If all you have are large carrots though, as we did here, slice them up in bite sized pieces. They will look delicious as well.

Yield: 6 – 8 servings
Preparation Time: 15 minutes

INGREDIENT LIST

  • 1 ½ cup white wine vinegar
  • 1 Tbsp. sugar
  • 3 garlic cloves, crushed
  • 2 bay leaves
  • 3 mint sprigs
  • 3 sprigs fresh Italian parsley
  • 1 tsp. salt
  • about 35 – 40 tiny new carrots or about 12 larger carrots, peeled and cut into bite sized pieces
  • about 1 cup water
  • 1 Tbsp. olive oil
  • 2 Tbsp. torn mint and parsley leaves

EQUIPMENT LIST

  • measuring cups and spoons
  • small sharp knife
  • vegetable peeler
  • cutting board
  • large pot
  • large bowl
  • salad servers
  • strainer

 

METHOD

  1. Measure the vinegar, sugar, garlic, bay leaves, mint, parsley and salt into a large pot. Bring to a simmer.
  2. Peel the carrots. If the carrots are tiny, leave them whole. If the carrots are larger, cut them into bite sized pieces.
  3. Add the carrots to the pot and add about 1 cup water, so the carrots are just covered with liquid.
  4. Simmer until carrots are tender, about 10 minutes, depending on the size of the carrots.
  5. Remove from the heat. Using tongs, place carrots in a container.
  6. Strain the cooking liquid then pour over top of the carrots. Cool to room temperature then cover and place in the fridge. Refrigerate overnight or at least an hour.
  7. To serve, remove the carrots from the liquid and place in a serving bowl. Toss with olive oil and torn mint and parsley leaves. Season with a pinch of salt. Drizzle a few tablespoons of the vinegar mixture over top. Toss and serve.

STEP-BY-STEP – ITALIAN PICKLED CARROTS!

 

STEP 1
Gather your ingredients.

STEP 2
Use a bowl or pot to crush the garlic. Add to a pot with water and bring to a simmer. Add the sugar, salt, vinegar and herbs.

STEP 3
Slice the carrots into bite-sized pieces.

STEP 4
Add the sliced carrots to the simmering pot. Top with water, about 1 cup, just to cover the carrots.

STEP 5
Simmer until the carrots are just tender, about 8-10 minutes.

STEP 6
Use s slotted spoon to transfer the carrots into a jar or container.

STEP 7
Strain the simmering liquid to remove the garlic and herbs.

STEP 8
Pour the liquid over the carrots. Let cool, and then cover and store in the fridge.

STEP 9
Toss the carrots with freshly torn mint and a bit of olive oil for a tasty salad or snack.

© Project CHEF
Not to be copied or reproduced without express permission from the author

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